Raspberry Ripple Ice Cream

1. 1

   Place raspberries and 2 tbsp sugar in a small saucepan. Cook over medium heat until sugar dissolves. Reduce heat and simmer for 5 mins, until thickened. Pass through a fine-mesh sieve into a medium bowl, pressing solids through with the back of a spoon. Discard seeds.

2. 2

   Whip eggs, egg yolks and remaining sugar in a heatproof bowl until pale and creamy. Place over a double boiler and whisk for 3-4 mins, until thick and pale. Remove from heat and continue beating until cool.

3. 3

   Whip heavy cream to soft peaks then gently fold into egg mixture until just combined. Pour into a shallow, freezer-safe container. Gently swirl raspberry mixture through egg mixture, cover with plastic wrap and freeze for 6 hours, until firm.

4. 4

   Serve ice cream with extra raspberries and sliced mango.

* Per serving · 4 servings · Values may vary.

No additional tips available.